Hi, I was on this list almost since its beginning, left for a couple of months and have been back the past 2 months lurking.  I'm getting ready to make another batch of pemmican and had a few questions.  I followed the instructions from the archives, but wasn't sure about how much fat to add.  So I tried adding different amounts to parts of the batch, but still don't have much idea about how much is enough.  My instructions say to add until it is the consistency of fudge, but I don't know what that is.  Haven't made fudge in years.  Can someone give me the correct proportions?  Also, regarding the texture and taste - I couldn't get the dried beef ground to a powder.  It's in little sharp shards.  The taste is really strange to me.  I like rare beef, but the taste is a little like the smell of blood.  I've started getting used to it, and it's really satisfying (I eat one small - mini muffin pan size - cake instead of lunch, and am finally starting to lose weight again.  And it's portable too!  Can someone tell me what spices you use (and the amounts?).  I added a couple of tablespoons of sage, but couldn't really taste it.  Also added too much salt (I made it on Good Friday and couldn't taste it since I was fasting).  I made jerky at the same time, but used a non-paleo marinade - worchestershire, liquid smoke and soy sauce - but would like to try it with paleo ingredients.  Does anyone have a good recipe for jerky?  Thanks a lot.
Mary Copeland

Charlie & Mary Copeland
University Park, Maryland, USA
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